Fiesta Soup

Hi girls! I'm finally here and blogging! Here is a great, easy, and healthy soup recipe. My momegave it to me.

1 can whole sweet corn, drained
1 can diced tomatoes
1 can mild diced tomatoes and green chilies (the brand, Rotel, has them)
1 can whole black beans, drained

Cook on low in the crock pot for a few hours. You can serve it with a dollop of sour cream and/or shredded cheddar cheese. (I skip this part because I don't like sour cream.)

I've made this soup 3 times. The last time I whipped it up, I added ground beef (that I browned beforehand). It was good that way too. I hope you like it!

DC Reunion Pictures

Printable Coupons Online

www.printable-coupons.blogspot.com ..... is a great website for printing FREE coupons for a variety of stores, groceries, etc.  On the left hand side on the website, you can click on a category.  I typically only use the coupons in the retail category (when I remember), as there is an extensive list of stores.  I have never had a problem using the coupons in any of the stores.  Some coupons are only redeemable if you 'sign up'.  Also, an expiration date is provided. 

We can all use a discount:)

Spinach Balls

Ingredients:

• 2 (10 ounce) packages of chopped spinach
• 2 ½ cups stuffing mix
• 1/2 cup butter or margarine
• Salt and pepper to taste
• Thyme to taste (optional)
• 4 eggs
• 3/4 cup grated Parmesan cheese
• 1 onion, minced
• Nutmeg to taste (optional)
• Nonstick spray

Directions:

• Preheat oven to 350 degrees.
• Spray cookie sheet with Pam.
• Cook spinach according to the package directions.
• Squeeze out water.
• Melt butter
• Combine remaining ingredients with spinach and roll into bite size balls.
• Bake for 20 minutes on cookie sheet.
• Serve hot.

**These can be frozen after baking. Reheat at 400 degrees until hot.
 

Side Notes: I don't use any butter and I use 2 eggs & 2 egg whites.  The mixture already has enough moisture to hold them together in balls so you don't need additional fat unless you want it!!  Also, I always add roasted red peppers...adds some color & flavor, and is very festive for the Christmas season.

Risotto

Ingredients:
2 T butter
1 small onion or shallot, chopped finely
1 cup Arborio rice (we buy large container to use for several meals-about $6.99)
4 cups low-sodium, reduced fat chicken broth
salt and pepper to taste

Directions:
1. Saute onion in butter on medium heat until soft, about 4 minutes
2. Add rice and stir a few minutes until slightly brown
3. Add ONE cup of broth, stirring frequently, until all the liquid is absorbed
4. Add the remaining broth ONE CUP AT A TIME, continuing to stir
5. After about 25 minutes, rice should be ready and all broth should be absorbed!

Yields about 3-4 servings

*Andrew and I typically make risotto as a meal, not a side dish, so we add some type of protein and at least one vegetable. Here are some combinations that we have tried!

Suggestions/Combinations for meals:
Chicken and Asparagus risotto
Mushroom risotto
Chicken and Mushroom risotto (I use baby bellas)
Broccoli rabe, Shrimp and Asparagus
Shrimp and Green Bean Risotto

Easy Mac and Cheese

2 Tbsp corn starch
1 tsp salt
1/4 tsp pepper
2 1/2 cups milk
2 Tbsp butter/margarine
2 cups (1 small package) shredded American or Chedder cheese
8 oz. elbow macaroni, cooked al dente and drained

1. Preheat oven to 375 degrees
2. In medium saucepan, combine first 3 ingredients
3. Stir in milk
4. Add butter/margarine stirring constantly; bring to boil over medium-high heat and boil 1 minute or so then REMOVE from heat
5. Stir in most of cheese until melted; save remaining cheese for topping
6. Add elbows into cheese sauce and then pour into 2-quart casserole; top with remaining cheese.
7. Bake uncovered about 15 minutes.

Makes about 4 servings

* Optional: reduced fat cheese and/or whole wheat pasta can decrease calories and fat (I prefer to use real cheddar cheese!)
* I have doubled this recipe and made one large casserole or 2 small casseroles to create leftovers - reheats well for lunch the next day!

Delicious Barley Soup!!!

Ingredients:

cooking spray
2 cups chopped onion (about 1 large)
1 lb chuck steak, trimmed and cut into 1/2 inch cubes

2 cups chopped, pealed carrots (about 4)
1 cup chopped celery (about 4 stalks)
5 garlic cloves, minced
1 cup uncooked pearl barley
5 cups fat-free, less-sodium beef broth
2 cups water
1/2 cup no salt added tomato puree
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 bay leaves

Directions:

Heat a large dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.

Yields 6 servings (each serving about 1 3/4 cup)

275 calories, 5g of fat, 21.8 g protein, 8 g of fiber.

Enjoy!!

Nightly Eye Cream Suggestion

Hey Erin,

I was not part of the conversation you had with someone (maybe Annie?) last weekend about the eye cream that you are using at night but I would like to know what the product is and how it works! Could you please post about it when you get a chance? Thanks!

I promise to send out a recipe or two this week when I get a chance - busy Easter weekend!